Corn: if using regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.

Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans.

In a large bowl combine the cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don't plan on eating this in one sitting and immediately after making, don't add the bacon, cheese, or avocado. Add those in separately right before enjoying.**

Toss together.

In a small bowl combine all of the dressing ingredients and whisk together until completely combined.

Toss with the salad and enjoy!

The original source was from Chelseasmessyapron.com. I've changed quite a bit though. Hers is more of a corn salad and we like more pasta in ours.